New Menu Cranberry Cherry Pie

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Cranberry Cherry Pie

"This is my favourite recipe to make for the vacations. It tastes too exact to be this clean. Don't make your very own dough? Just use dough mix or refrigerated crusts - it tastes simply as delicious. Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

1 (21 ounce) can cherry pie filling
1 (16 ounce) can entire cranberry sauce
1/2 cup golden raisins
2 tablespoons cornstarch
1/four teaspoon floor ginger
1 recipe pastry for a nine inch double crust pie
6 tablespoons orange juice
1 tablespoon milk
1 tablespoon white sugar

Instructions :

Prep :	Cook : 8M	Ready in :

In a big bowl, stir collectively cherry pie filling, cranberry sauce, raisins, cornstarch, and ginger.
Make piecrust dough, substituting orange juice for water. Divide dough 55 % / forty five %. Roll large piece to one half of inches larger than 9 inch pie pan. Place crust in pie plate leaving one inch overhang, and brush with egg white. Spoon cherry filling into pie crust.
Roll second crust to 12 inch round. Cut into 14 strips to make a lattice pinnacle. Moisten edge of backside crust with water. Place 7 strips throughout pie. Do now not seal ends. Fold every different strip back midway from center. Place middle go strip on pie and update folded part of strips. Now fold lower back exchange strips. Place 2d pass strip in place. Repeat to weave go strips into lattice. Seal ends. Turn bottom crust side up over ends of strips. Pinch to seal. Make excessive fluted facet. Brush pastry with milk, and sprinkle gently with sugar.
Bake at 400 stages C (205 ranges C) for fifty minutes, or until fruit begins to bubble and crust is golden brown. Cool pie barely on cord rack.

Notes :

Reynolds® Aluminum foil can be used to preserve food wet, prepare dinner it evenly, and make clean-up easier.

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